Most definitely. Just transfer any residual wine/lees into smallest container available, seal it, and allow to chill until the lees settle down, and simply rack off the residual clear wine. Just keep above freezing.
But, if you still have sediment now, you are not ready to bottle. You ideally want NO sediment to drop for 30-60 days after the last racking before bottling. Also, if you plan to dose prior to bottling with k-meta (and sorbate, if backsweetening), you will almost have sediment drop within two weeks that you will want to rack off of and then bottle.